Irish Lamb Stew

Recipe provided by: Renee Lavallee, Chef/Owner, The Canteen


2 lbs stewing lamb
1 garlic clove; minced
1 onion; diced
4 ribs of celery; diced
2 carrots; diced
6 small new potatoes; quartered
12 button or cremini mushrooms; halved
1 tbsp flour
2 tbsp tarragon, fresh
1 cup Nova Scotia red wine or dark beer
1 litre beef or lamb stock
2 tbsp fresh rosemary; chopped
  salt & pepper
2 tbsp fresh rosemary; chopped
1 cup peas (fresh or frozen)
  puff Pastry stars


  1. In a large, heavy bottomed pot, add a small amount of oil and sauté the onion and garlic.
  2. Cook for a few minutes and add the lamb.
  3. Brown. Add the celery, carrots, mushrooms and potatoes and season with salt and pepper; cook for 4-5 minutes.
  4. Add the flour and saute a further 2-3 minutes and add the wine or beer.
  5. Cook until the alcohol is cooked off and add the stock and half of the rosemary.
  6. Check for seasoning and add more if needed.
  7. Bring to a boil and lower to a simmer and cook for 1 to 1 1/2 hours or until the lamb is tender.
  8. Once cooked, check again for seasoning and add the peas and the remaining rosemary.
  9. Serve immediately with puff pastry stars if desired.